Flannel Cakes

Place in a bowl four ounces of butter and two ounces of sugar; work well together to obtain a creamy preparation, then add four whole eggs one by one, and after the eggs are well incorporated put in eight ounces of flour and two gills of milk. Have the paste nice and smooth, and just when ready to use add a tablespoonful of baking powder mingled with an equal quantity of flour, then finish cooking and serve exactly the same as the buckwheat cakes (No. 3272).